Heat the oven to 400°F. Pierce the sweet potatoes, place on a lined sheet and roast for 50 to 60 minutes until very soft. Scoop out the flesh and reduce the oven to 350°F.
Mash the potatoes with applesauce, yogurt, filling butter, salt, cinnamon and vanilla. Let cool until warm rather than hot, then mix in the egg.
Grease a 2-quart baking dish and spread the filling evenly inside. Toss pumpkin seeds and oats with the topping butter.
Scatter the seed mixture over the filling and bake for 30 to 35 minutes until the oats are lightly toasted and the center reaches 160°F.
Rest for 10 minutes before serving so the filling settles under the crisp topping.